Nathalie Larroque and her family live at the farm known as Mas d’Oustry, built in 1498. This blanc “Perlé” is made from 80% Mauzac and 20% Muscadelle – two grapes typical to the Southwest of France. The word “Perlé” indicates a slight prickle – nearly imperceptible bubbles in the wine. It’s bottled...

From the foothills of the Alps on the east side of the province of Vicenza, volcanic and limestone vineyards planted upwards of 30 years ago bear fruit of the Glera and Garganega grapes. The winery works sustainably, and in concert with the local eco-system. Grasses and flowers grow between the...

Manchuela has been a free standing DO since 2004, previously being an IGT in the Castilla-La-Mancha region.  Here we have a micro-climate situated between 2 rivers, which is very sunny and dry, so striking the right balance between alcohol and polyphenols is a balancing act. Everything cultivated...

On the left bank of the Loire’s tributary river Cher, not far from the stunning Château de Chenonceau, lie the vineyards of our vigneron Luc Poullain. Vines up to 70 years old grow on complex soils of sandy siliceous clay and limestone, sustainably farmed with lush grasses growing between the rows...

From artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monségur. A blend of 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced...

The Gessler family settled in Gascony after immigrating from Switzerland in 1928. Now in their fourth generation of winemakers, a tiny farm has become a robust family business. The domaine is settled deep in the Bas-Armagnac, where the soil is a mix of red clay and sand. A blend of 50% Colombard,...

A blend of 80% Cabernet Franc and 20% Cabernet Sauvignon, from 25-30 year old vines in area of Anjou-Villages that falls on a geological fault-line. Half of the vineyards are grown in slate soils, the other half is grown in tuffeau (chalky limestone in the Paris basin).  The wine is made without...

From artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monségur. A blend of 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced...

80% Cabernet Franc, 20% Merlot.  From limestone-clay and gravel soils on the hillside of Tresses. Vinified with little oxygen contact to maximize freshness and aged in stainless steel for three to four months.  Certified Sustainable.

100% Cabernet Franc, grown in clay and gravel soil. Vines average 30 years-old. Spontaneous fermentation with indigenous yeasts. No fining or filtration.

60% Cinsault, 40% Pais

The premier cru is from a single-hectare plot, uniquely positioned above the left bank of the Serein River. Its steep, well-drained Kimmeridgian slopes and dry winds force the vines to struggle, producing wines of great concentration. The vines average 55-years old.  After very strict selection at...

The "vulture slate" vineyard, planted to 65-year-old vines in a gorgeously situated cool side valley of the Mosel. Stefan's signature vineyard, as far as we're concerned. Exotically ripe, floral, and lip-smacking, but locked in place by Saar-like tension and minerality.

From 90-year-old ungrafted vines. A vivid young Riesling nose is followed by a bright, light, crystalline wine with crunchy, crispy, terrifically refreshing acidity. Green apples all over. Obviously, this is embryonic. But if this is a harbinger of what's to come from Stefan in 2023, BRING IT ON...